Chicken Alfredo Pasta
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6 people
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Calories
637 kcal
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Course
Main Course
Chicken Alfredo Pasta
Description
In this Chicken Alfredo Pasta, thinly sliced chicken breasts are pan-seared to develop a golden crust and then rested before slicing. The pasta, typically fettuccine, is boiled separately, reserving some cooking water to adjust the sauce's consistency if necessary. The sauce base is created by melting butter and whisking in flour to form a roux, then gradually adding half and half while cooking until thickened. Minced garlic adds aroma before the cheese blend of Parmesan and Romano is incorporated off the heat to prevent graininess.
The creamy sauce clings to the fettuccine, enhanced by the flavorful chicken slices layered on top. The combination balances rich dairy notes with mild herbs and seasoning. This dish suits diners looking for a classic pasta entrée with steady preparation steps and familiar ingredients.
Additional optional ingredients such as sautéed broccoli, spinach, mushrooms, or cherry tomatoes can be included for variety. Fresh parsley garnish adds color and lightness. Leftovers should be stored in airtight containers and can be refrigerated or frozen, with reheating tips provided to restore smooth sauce texture. Grating cheese from a wedge is recommended for best melt and flavor.
Ingredients
- 1 chicken breast or 2 small.) About ¾-1 lb, large, boneless, skinless
- 6 tablespoons butter high quality, salted
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 3 cups half and half (half cream/half milk)
- ¾ cup Parmesan Cheese grated
- ½ cup Romano cheese grated
- salt to taste
- black pepper to taste
- ¾ lb. Fettuccine pasta see notes
- parsley to garnish, fresh
Instructions
- Pro Tip: Reserve 1 cup of pasta water after the pasta is done cooking. This will give you full control over the consistency of the sauce at the end. A little splash can help if it becomes too thick. It's also helpful to have on hand if you are reheating leftovers.
- Measure out ingredients before beginning, then begin heating a pot of salted water for the pasta.
- Cut the chicken in half lengthwise to create 2-3 thinner slices. Pat dry and season each side with salt and pepper. Heat olive oil over medium-high heat and add the chicken. Sear on each side for about 4-5 minutes, until a golden crust has developed. Set aside and let it rest for 10 minutes, then cut into strips. Leave most of the chicken remnants (“fond”) in the pan, but wipe away any black spots if there are any.
- Boil the pasta according to package instructions, then drain. Prepare the sauce while the pasta boils.
- Melt the butter in in the same skillet that you used to cook the chicken over medium heat. Add the garlic and cook for one minute.
- Whisk in the flour and cook for 1-2 minutes, stirring continuously.
- Add the half and half in small splashes, stirring continuously.
- Bring to a gentle bubble, then reduce heat to low. Let it simmer while the pasta finishes cooking. The water from the liquid will slowly evaporate which will make the sauce thicker. Stir it occasionally.
- Slowly stir the grated cheese into the sauce. (*Be sure to do this over low heat.*) Taste and season with salt/pepper if desired.
- Add the drained pasta and toss until well incorporated. The pasta will absorb the sauce and it will continue to thicken.
- Add the chicken back and toss. Allow it to heat back through, 1-2 minutes.
- Garnish with chopped parsley and serve!
Notes
- Reserve pasta cooking water to adjust sauce thickness after combining pasta and sauce.
- Grate cheese from wedges instead of pre-grated for better texture and taste.
- Avoid overheating the sauce when adding cheese to prevent separation and graininess.
- Optional herbs like basil, oregano, and parsley may be added with the half and half for subtle flavor.
- Vegetables like roasted broccoli or sautéed mushrooms can be stirred in at the end for added texture.
- Store leftovers in airtight containers; refrigerate up to 3 days or freeze up to 3 months.
- Thaw frozen Alfredo sauce overnight before reheating; use a double boiler technique and add milk or broth if sauce becomes too thick.
- Use quality salted butter and half and half (half cream, half milk) for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 637 kcal
% Daily Value*
| Calories | 637kcal | 32% |
| Carbohydrates | 50g | 17% |
| Protein | 31g | 62% |
| Fat | 35g | 54% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 176mg | 59% |
| Sodium | 561mg | 23% |
| Potassium | 550mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 973IU | 19% |
| Vitamin C | 2mg | 2% |
| Calcium | 358mg | 36% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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